*This post may contain affiliate links. Read more »
Soft, buttery dough packed with fruity, sweet goodness— this vegan hamantaschen recipe is just stupidly yummers. Think of ‘em like edible Purim presents wrapped in cookie dough. No weird ingredients, no complicated steps—just flaky, buttery goodness hugging a jammy center. No eggs, no dairy, and definitely no friggin’ reason not to make these right now.
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cinnamon Snail.
Hamantaschen (literally “Haman’s pockets”) are the stars of the Jewish holiday of Purim, celebrating the downfall of Haman, a truly terrible guy with even worse fashion sense. My aunt Suzanne will probably never let me live down the time as a kid when I wore a three cornered pirate’s hat to my family’s Purim party one year, adamant that “It’s me, Haman”. Oh golly…
Traditionally, these pastries were filled with poppy seeds or prunes and made with eggs and dairy. But tradition also said you had to wait for letters by pigeon, so clearly, things can change.
This vegan recipe keeps all the flaky, tender goodness but skips the animal products because even cookies can be kind. And you can stuff them with apricot preserves, chocolate, or anything else that brings you joy. Just like vegan rugelach and vegan challah, these traditional hamantaschen carry a legacy of celebration and nostalgia, bringing generations together over sweet, doughy bites. And just like vegan apple kugel, they turn simple ingredients into unforgettable treats. The only real controversy? Which filling is the best. (I’m team poppy seed, but you do you.)
Ready to rock Purim with the best hamantaschen ever? Grab your rolling pin and let’s fill some pockets with pure joy.
Jump to:
🥰 Why you’ll adore this vegan hamantaschen recipe
✅ Tested and Approved Worldwide: Like all my vegan recipes, after tweaking and perfecting it, I shared this recipe with a massive team of testers at different skill levels around the globe, and they nailed it. You’re pretty much guaranteed foolproof results, even if you kinda suck at baking.
⏱️ Easy Dough, No Drama: No fancy equipment needed—just mix, chill, roll, and bake. The dough is super forgiving, making it a breeze to shape into perfect triangles.
✊ Vegan AF: Like all of my vegan Jewish recipes, this one’s completely pareve. It doesn't contain any eggs, dairy or cholesterol.
🔺 Vegan Hamantaschen Ingredients
Vegan Butter
Vegan butter adds richness and a flaky texture. I’m a fan of Earth Balance for its pre-measured sticks (because math is for accountants, not bakers), but Trader Joe’s vegan butter also works if you’re keeping an eye on your grocery budget. Want to go full DIY? My Vegan Dairy Crash Course has you covered. If you’re in a pinch, you can use coconut oil, but use the refined kind to avoid giving the cookies a coconutty vibe.
Vegan Cream Cheese
This adds moisture and a slight tang to the dough, making it tender and flavorful. I like using my vegan cream cheese because it's natural and slaps, but if you’re going store-bought, Tofutti’s a safe bet for its dairyish falvor and texture. Trader Joe’s also has a more budget-friendly vegan version that’s a bit stiffer but gets the job done in this recipe (not as good on bagels though).
Orange
Both the juice and zest bring a subtle citrusy zing, while the acidity from the juice reacts with baking powder to create an irresistibly tender crumb. The zest also boosts the aroma with its natural oils without adding extra liquid.
If you don’t have oranges, you can get away with using plain ol’ water in place of the juice. But the citrus flavor makes this recipe extra lovely.
Vanilla Extract
Vanilla extract is essential for giving these cookies that straight-from-the-bakery vibe. For a more intense flavor (and those lovely little vanilla bean specks), substitute extract for vanilla powder. I use it in vegan bomboloni, coconut panna cotta, and vegan cinnamon rolls because it brings a bold, rich flavor without any added liquid.
Vegan Hamantaschen Fillings
Poppy seeds (aka mohn in Yiddish) bring a nutty flavor and a satisfying crunch, along with a boost of calcium and fiber. Not feeling the poppy vibe? Ground walnuts or almond paste make excellent swaps.
Prunes add natural sweetness and a rich, jammy texture, plus they’re loaded with fiber and antioxidants. If prunes aren’t your jam, dried apricots or dried pear slices can also be used following the same recipe and method.
Apricot preserves, strawberry jam, or orange marmalade bring a fruity pop of color. And here’s a pro tip: fruit jam isn’t just for hamantaschen—they’re fantastic in vegan linzer cookies or slathered on vegan matzo brei for an instant breakfast win.
Cointreau (Optional)
This orange liqueur amplifies the fruity notes in the prune filling, adding a subtle citrusy depth. Not into boozy baking? No problem—swap it for orange juice for an alcohol-free version.
*See the recipe card at the bottom of the page for exact quantities, nutritional info, and detailed cooking directions.
🤯 Variations
Pomegranate Fig Filling:
Craving something bold and fruity? This pomegranate fig filling is just the thing. Cook chopped fresh figs with pomegranate seeds, a splash of maple syrup, and a sprinkle of lemon zest until they thicken into a sticky, jammy filling. Let it cool before spooning into your hamantaschen—because molten fruit lava will leave you with drained cookies and a sticky baking sheet.
Vegan Nutella Hamantaschen:
These are no ordinary Purim cookies—they’re pockets of hazelnut-chocolate heaven. Fill your hamantaschen with my homemade vegan nutella for a rich, chocolatey surprise that feels like finding cash in your winter coat (cha-ching!). But we’re not done yet! As soon as they’re out of the oven, drop a vegan hazelnut truffle in the center of each triangular cookie. The truffle will melt just enough to form a gooey, chocolatey crown that drips over the edges. Nutella on the inside, melty truffle on top— it’s a gosh darned toofer!
📖 How to make vegan hamantaschen
No guesswork needed—just follow the step-by-step photos and tips below, and you’ll have picture-perfect hamantaschen every time. Prefer paper? The printable recipe card’s waiting at the bottom of this page.
Step One
Baking Bad:
In a large bowl or in the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder, and salt. Cut in the vegan butter and vegan cream cheese until the mixture is crumbly.
Step Two
Orange You Glad I didn’t Say Banana:
Pour in the orange juice, orange zest, and vanilla extract, and mix until a dough forms. Knead the dough briefly on a lightly floured surface until it becomes smooth. Transfer the dough to an airtight container and refrigerate for at least 2 hours or up to overnight.
Step Three
A Poppy-lypse Now:
If you are making the poppy seed filling, grind the poppy seeds in a spice grinder or blender until finely ground. In a saucepan, combine the plant-based milk, sugar, lemon juice, lemon zest, vanilla extract, and salt, and bring to a simmer over medium heat, stirring until the sugar dissolves. Add the ground poppy seeds and continue cooking for 3-5 minutes over medium heat until thickened. Remove from heat and allow the mixture to cool completely before using.
Step Four
Harvard Prune-iversity:
If you are making the prune filling, blend the prunes, lemon juice, lemon zest, Cointreau (if using), maple syrup, cardamom, and salt in a food processor for 2 minutes.
Let the filling sit for 10 minutes, because now that the prunes are in tiny bits, they will fully hydrate faster. Then give them another 60-second blend until mostly-smooth..
✅ If the mixture gets too thick, add hot water, 1 teaspoon at a time, until it reaches a thick, but spreadable consistency. Set the filling aside.
Step Five
Rolling with the Doughmies:
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
On a lightly floured surface, roll out the chilled dough to about ⅛-inch (3 mm) thickness.
Step Six
What What, In the Cut:
Use a round cookie cutter or the rim of a glass to cut out 3-inch (7.5 cm) circles of dough.
Step Seven
Filling Groovy:
Place 2 teaspoons of your chosen filling in the center of each circle.
Step Eight
Tri-ing Times Ahead:
To shape the hamantaschen, lift three edges of the dough and pinch them together to form a triangle, leaving a small opening in the center. Arrange the cookies on the lined baking sheet, leaving space between each one.
Step Nine
Baking and Entry:
Bake the hamantaschen for 12-15 minutes at 350°F (175°C) until the edges are lightly golden. Allow them to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
👉 Top tips
- Chill Out Before Baking: After shaping your hamantaschen, pop them in the freezer for about 15 minutes before baking. This quick chill helps them hold their shape and prevents the dreaded spreading.
- Seal the Deal: When folding your dough into triangles, if your dough feels at all dry, brush a tiny bit of water on the edges before pinching them together. This little moisture acts like edible glue, keeping your cookies from bursting open in the oven.
- Keep It Thick: Opt for thick fillings like poppy seed paste or firm fruit preserves. Runny fillings can turn your hamantaschen into a leaky mess, so keep it dense to keep it together.
- Don’t use warm filling: Hot filling will soften the fat in the cookie dough and the cookies will not hold their shape as nicely when baked.
🤷♀️ Recipe FAQs
Ah, the hamantaschen—a pastry with a past more dramatic than 20 minute story that Netflix would drag out into a tedious ten-part series.
These triangle-shaped treats are the official snack of Purim, the Jewish holiday celebrating the epic takedown of Haman, the villain in the Book of Esther. The name comes from the Yiddish words “Haman” (the mustache-twirling bad guy plotting to wipe out the Jewish people in ancient Persia) and “taschen,” meaning pockets. Sweet revenge never tasted so good.
The iconic triangle shape? It’s traditionally believed to represent Haman’s hat, which was depicted as a three-cornered hat in Eastern European folklore. I know, pretty silly fashion choice for someone scheming mass destruction, but let’s face it, most of the people who have masterminded bad stuff to the Jewish people over the course of history have had some pretty trash fashion sense.
Another version of the Hamantaschen origin story says they’re shaped like his ears (“oznei Haman” in Hebrew), a nod to the ancient custom of symbolically eating an enemy’s body part as a sign of victory. Dark history—but hey, at least we turned it into dessert, right?
Traditional Purim cookies were filled with poppy seeds, which might be a nod to Queen Esther’s vegetarian diet, when she stealthily saved the Jewish people while living in Persian King Ahasuerus’s palace. But just like fashion, hamantaschen fillings evolved. Prunes and apricots made their debut, then came chocolate, and now we’ve got caramel, Nutella, and anything else that sparks joy. Call them “folares” in Sephardic communities or “Orecchie di Aman” (Haman’s ears) in Italy—whatever you call them, they’re pockets of history, poetic justice, and sugary celebration.
Anyway, if hat-themed foods are a big turn-on for you, make sure you make my vegan chili sometime, which is served in a friggin’ hat. Am I kidding? I am truly not sure.
Traditionally, hamantaschen are filled with poppy seed paste or prune jam—nostalgic classics that are still going strong. However, contemporary versions feature fillings like apricot preserves, raspberry jam, chocolate spreads, or even savory options like spinach and vegan feta. The key is to use a filling with a thick consistency to prevent leakage during baking. If you can spoon it, you can stuff it.
Kinda yes, but they aren’t as super-awesome in my opinion.
By substituting regular flour with a gluten-free all-purpose baking mix, you can make passable gluten free hamantaschen. You have to be a lot more careful when forming and transferring them so that they don’t crack or break on your too.
Absolutely. After baking and cooling them completely, place them in an airtight container or freezer bag, separating layers with parchment paper. They can be frozen for up to three months. To enjoy, thaw them at room temperature or warm them briefly in the oven.
This triangular filled cookie is best enjoyed fresh, but if you’ve got leftovers (lucky you), store them in an airtight container at room temperature for up to 3 days to keep them crispy. If you want them to last longer, pop them in the fridge for up to a week, but let them come to room temperature before serving for the best texture. For longer storage, freeze them in a single layer, then transfer to an airtight container, separating layers with parchment paper. They’ll keep in the freezer for up to 3 months—just let them thaw at room temperature before enjoying.
✌️ You'll love these vegan Jewish desserts too
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cinnamon Snail.
For just $1: Take a fun vegan dessert cooking class with Cinnamon Snail’s Chef Adam Sobel and Chef Amanda Bankert from Boneshaker, Paris.
Vegan Hamantaschen Cookies Recipe
Equipment
Ingredients
- 2 ½ cups all-purpose flour
- ⅔ cup sugar
- 1 teaspoon baking powder
- ½ cup vegan butter
- ½ cup vegan cream cheese
- ¼ cup orange juice
- ½ teaspoon orange zest
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
Poppyseed Filling:
- ½ cup poppy seeds
- ½ cup unsweetened plant-based milk
- ½ cup sugar
- 2 teaspoons lemon juice
- ½ teaspoon lemon zest
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
Prune Filling:
- 2 cups pitted prunes 11 oz.
- 2 teaspoons lemon juice
- ½ teaspoon lemon zest
- 1 tablespoon Cointreau optional
- ⅓ cup maple syrup
- ½ teaspoon ground cardamom
- ¼ teaspoon salt
Other Filling Options:
- Apricot Preserves
- Strawberry Jam
- Orange Marmalade
Instructions
- In a mixing bowl, or in a stand mixer fitted with a paddle attachment, whisk together the flour, sugar, baking powder, and salt. Add the vegan butter and vegan cream cheese, cutting them into the dry ingredients until the mixture resembles coarse crumbs.
- Pour in the orange juice, orange zest, and vanilla extract. Mix until a dough forms. Knead briefly on a lightly floured surface until smooth. Transfer the dough to an airtight container and refrigerate for at least 2 hours or up to overnight.
- For the poppy seed filling, grind the poppy seeds in a spice grinder or blender until finely ground. In a saucepan, combine the plant-based milk, sugar, lemon juice, lemon zest, vanilla extract, and salt. Bring to a simmer over medium heat, stirring until the sugar dissolves. Add the ground poppy seeds and continue to cook, stirring frequently, until thickened, 3-5 minutes. Remove from heat and let cool completely before using.
- For the prune filling, blend the prunes, lemon juice, lemon zest, Cointreau (if using), maple syrup, cardamom, and salt in a food processor for 2 minutes. Let the contents of the food processor sit for 10 minutes,and then process again for 60 seconds until mostly-smooth. If the mixture is too thick, add a small amount of warm water, 1 teaspoon at a time, until spreadable. Set aside.
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the chilled dough to ⅛-inch (3 mm) thickness. Using a round cookie cutter or the rim of a glass, cut out 3-inch (7.5 cm) circles. Place 2 teaspoons of the desired filling in the center of each circle.
- To shape the hamantaschen, lift three edges of the dough and pinch them together to form a triangle, leaving a small opening in the center. Transfer to the prepared baking sheet, spacing them slightly apart.
- Bake for 12-15 minutes, until the edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cinnamon Snail.
Leslie Gersho says
Excellent-very moist! Used Tofutti better than cream cheese. Will make again
Dana Cohen says
Outstanding! My non-Vegan friends were floored!